Method for producing soft cookies having bloom resistance

Abstract

Bloom resistance in shelf-stable cookies which have a moist, cake-like soft textured crumb structure over an extended period of time is achieved with a shortening or fat for promoting softness and having a solid fat index of less than 13 at 80° F. and which is essentially completely liquid at 100° F. A flavoring ingredient which reduces mobility of the shortening or fat in the cookie is used to prevent seepage of the shortening or fat at cookie storage temperatures.

What is claimed is: 
     
       1. A method for preventing bloom and oil seepage in cookies having a moist cake-like soft texture throughout the cookie which lasts for at least about two months in a closed container comprising: a) forming a cookie dough with both a shortening or fat having a solid fat index of from about 18 to 31 at 50° F.(10° C.), 13.0 -18.0 at 70° F.(21.1° C.), less than 13 at 80° F.(26.7° C.) and being essentially completely liquid at a temperature of about 100° F. (37.8° C.) and a flavoring ingredient for reducing mobility of said shortening or fat in the cookie, said cookie dough comprising flour, sugar, flavor chips which are susceptible to bloom and a humectant in an amount of from about 10% by weight to about 50% by weight, based upon the weight of the flour, the amount of said shortening or fat being from about 20% by weight to about 80% by weight, based upon the weight of the flour, and the amount of said flavoring ingredient being from about 10% by weight to about 45% by weight, based upon the weight of the shortening or fat, and   b) baking said cookie to obtain said moist cake-like soft texture throughout the cookie, wherein interaction between said flavoring ingredient and said shortening or fat controls excessive oven spread and prevents undesirable oil seepage from the cookie to packaging materials.   
     
     
       2. A method as claimed in claim 1 wherein said flavoring ingredient is cocoa and/or carob powder. 
     
     
       3. A method as claimed in claim 1 wherein said cookies are baked to a moisture content of from about 7.8% to about 8.8%, based upon the weight of the cookies. 
     
     
       4. A method as claimed in claim 3 wherein the pH of the cookies is from about 6.3 to about 7.0. 
     
     
       5. A method as claimed in claim 1 wherein the flavoring ingredient is lipophilic so as to reduce mobility of the shortening or fat instead of water in the cookie. 
     
     
       6. A method as claimed in claim 3 wherein the flavoring ingredient is a cocoa. 
     
     
       7. A method as claimed in claim 6 wherein the cocoa is ia Dutched cocoa. 
     
     
       8. A method as claimed in claim 1 wherein the dough is formed into pieces by wire-cutting. 
     
     
       9. A method as claimed in claim 8 wherein the humectant comprises a firm edible high-fructose corn syrup-based gel and high fructose corn syrup. 
     
     
       10. A method as claimed in claim 1 wherein the sugar, shortening or fat, humectant, and flavoring ingredient are creamed together, water is added to the creamed mixture and mixing is continued, and then the flour is added. 
     
     
       11. A method as claimed in claim 10 wherein flavor chips are added after mixing in the flour. 
     
     
       12. A method as claimed in claim 1 wherein flavor chips comprising sugar and fat are mixed into the dough. 
     
     
       13. A method as claimed in claim 1 wherein the shortening or fat ranges from about 35% by weight to about 65% by weight, based upon the weight of the flour. 
     
     
       14. A chocolate fudge cookie obtained by the method of claim 12 wherein said flavoring ingredient is a cocoa. 
     
     
       15. A method as claimed in claim 1 wherein the said shortening or fat has a solid fat index of from about 18 to about 25 at 50° F., a solid fat index of from about 7 to about 11 at 80° F., and is essentially completely liquid at a temperature of about 100° F. 
     
     
       16. A method as claimed in claim 1 wherein the shortening or fat is a blend of refined partially hydrogenated soybean oil and palm oil and has a solid fat index of about 26.0-31.0 at 50° F. (10° C.), 13.0-18.0 at 70° F. (21.1° C.), 7-11 at 80° F. (26.7° C.), 3.0-7.0 at 92° F. (33.3° C.) and a maximum of 2.0 at 100° F. (37.8° C.). 
     
     
       17. A method as claimed in claim 15 wherein the the flavoring ingredient is a cocoa and the flavor chips comprise chocolate chips. 
     
     
       18. A method as claimed in claim 16 wherein the the flavoring ingredient is a cocoa and the flavor chips comprise chocolate chips. 
     
     
       19. A method as claimed in claim 6 wherein said cocoa is a red-black Dutched cocoa, and said shortening or fat is a blend of refined partially hydrogenated soybean oil and palm oil and has a solid fat index of about 26.0-31.0 at 50° F. (10° C.), 13.0-18.0 at 70° F. (21 1° C.) 7-11 at 80° F. (26.7° C.) 3.0-7.0 at 92° F. (33.3° C.) and a maximum of 2.0 at 100° F. (37.8° C.).